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I cut this as when I went to my larder I just had enough lentils to make half the amount, I wish I had more as it is a great soup. Mine turned out more like a stew, it was very thick but I did like it like that. I think the amount of black mustard seeds sounds a lot but once the soup is made you will see that the amount is just fine, they give it that lovely nutty flavour when you let them pop, but I warn anyone who makes this to keep your pot lid handy or you will have mustard seeds everywhere. I have used them before so I had my lid close by me. The soup it's self is so flavoursome, and is well worth the work putting it together, the smell when it's cooking is amazing, I made it a bit healther by using low fat coconut milk and I didn't think it needed any sugar. I even liked it before you put the milk in it has such a nice taste. This will become a family favourite as we love the taste of India. Thank you so much for posting. made for January warm up 2011
OMG. This was SO delicious! It made quite a lot for just me to be eating, but I doubt any of it will go to waste because it tastes so good! I used green lentils because I didn't have brown which is why I think I had to add 2 cups more water 20mins before it was done cooking (I almost burnt it! Phew!). It wasn't very soupy, but I liked it that way. I ate it with rice or pita bread, for dinner and lunch and then dinner again.. so far. Will be eating more of it today! YUM!!!
Well I have had Muligatawny Soup in many countries and this is up there with the best and better than many - And I made it - WOW! I had some last night and I'm having more now for breakfast - I will certainly be trying more recipes from this site - Thanks-Bubbles
I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!
Rate And Review Mulligatawny Soup With Lentils Recipe ...
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